vegan potato and leek pie


  • 2 Potatoes 1cm cubed
  • 2 Leeks chopped
  • 1/2 Red Onion diced
  • 2 Garlic Cloves minced
  • 1/2 Cup Vegetable Stock
  • 1 Tbsp Corn Flour
  • 1 Tbsp Nutritional Yeast
  • 1 Tbsp Olive Oil
  • 2 Sprigs Rosemary chopped
  • 3 Sheets Gluten Free Puff Pastry depends on how you are making the pies
  • Salt & Pepper


  1. Place your potatoes into boiling water and boil for 10 mins or until slightly soft.

  2. While the potatoes boil, place the garlic, red onion, leek and olive oil into a pan and fry on high.

  3. When the leek softens add the vegetable stock, corn flour, nutritional yeast and rosemary.
  4. Fry for a further few minutes until the mixture starts to thicken.
  5. Strain the potatoes and place into the pan, mix all together and salt and pepper to taste.
  6. Cut the puff pastry and fit the pastry into the pie maker moulds, fill with the mixture and cover. Repeat for the other 3 pies.
  7. Clamp the pie maker down and wait 7-8 mins before your pies are done and ready to eat.
  8. Enjoy!

Recipe Notes

If you do not have a pie maker, I would suggest using the oven in a traditional pie sense. Blind bake your base before filling and covering. This process may take a bit longer